Buckwheat Flour Cookies Recipe

4.33 from 68 votes

These buckwheat flour cookies are soft, chewy, and delicious. They’re one of my favorite vegan and gluten-free treats.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 140kcal

1/2 cup almond butter (creamy)
1/2 cup maple syrup
1/3 cup cocoa powder
1 teaspoon pure vanilla extract
1 teaspoon vinegar or lemon juice
1/8 teaspoon salt
1 cup buckwheat flour (spooned into the measuring cup—not scooped)
1/2 teaspoon baking soda
Optional: melted dark chocolate for drizzling on the cookies after they’re baked and cooled.

Preheat the oven to 375 degrees Fahrenheit.
Add 1/2 cup almond butter, 1/2 cup maple syrup, 1/3 cup cocoa powder, 1 teaspoon pure vanilla extract, 1 teaspoon vinegar or lemon juice, and 1/8 teaspoon salt to a large mixing bowl and use a whisk to mix well.
Add 1 cup buckwheat flour (spooned into the measuring cup—not scooped) and 1/2 teaspoon baking soda, then use your hands to mix until a dough is formed (you can wear disposable gloves if you prefer to not get your hands sticky).
Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
Use your fingers to press the balls of dough into flat circle shapes.
Bake for 10 minutes.
Let the cookies cool to room temperature before serving.
Optional step: once the cookies have cooled, drizzle some melted dark chocolate on top, then place the cookies in the fridge for 30 minutes or until the chocolate has hardened.

Store these cookies in an airtight container in the fridge for up to five days or freeze them for up to three months.
Optional additions: mix half a cup each of dark chocolate chips or chopped nuts into the cookie batter, if desired.